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Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Wed Sep 05, 07 3:19 pm    Post subject: Basic tasty cooking  Reply with quote    

tahir wrote:
Jonnyboy wrote:
Ok, do you maybe want a series of articles based on cooking chicken then beef, pork, etc. first?


I think we could use Bingo's as a basis for the "cooking with meat" article, I think we could eaisly split it like this:

meat
poultry
game
fish
shellfish
veggie
soups
indian/curries

What do you think?


Good but I think that beef and pork are diverse enough to need articles of their own. Nervous cooks usually have a lack of knowledge of the various cuts and we can help with that.

Last edited by Jonnyboy on Wed Sep 05, 07 3:26 pm; edited 1 time in total

tahir



Joined: 28 Oct 2004
Posts: 43858
Location: Essex
PostPosted: Wed Sep 05, 07 3:19 pm    Post subject: Reply with quote    

judith wrote:
Jonnyboy wrote:
Ok, do you maybe want a series of articles based on cooking chicken then beef, pork, etc. first?


I think so.
How about starting from a single ingredient, say chicken breasts, and then working through a few different approaches of cooking them.


Yeah, but I think we need to focus on things that people might otherwise be scared of. None of the missus' friends would consider using chicken with bone in except as a roast but as we all know thigh is cheaper and tastier than breast.

Likewise stewing steak, every time we do a stew or curry with it peopl comment on how good it is and they're always surprised at the fact it's a ropey old bit of stewing steak.

Last edited by tahir on Wed Sep 05, 07 4:38 pm; edited 1 time in total

tahir



Joined: 28 Oct 2004
Posts: 43858
Location: Essex
PostPosted: Wed Sep 05, 07 3:20 pm    Post subject: Reply with quote    

Jonnyboy wrote:
Good but I think that beef and pork are diverse enough to need articles of their own. Nervous cooks usually have a lack of knowledge of the various cuts and we can help with that.


Agree

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18364

PostPosted: Wed Sep 05, 07 3:21 pm    Post subject: Reply with quote    

judith wrote:
gil wrote:
That way we don't have to feel inadequate for wheeling out fruit crumble for pudding yet again


That counts as top nosh in this house!.


Well, I'd reckon so too. But I don't know whether it would qualify as 'gourmet'. What would that mean, for example, in a crumble context ?

(I make my crumble topping with a mix of interesting flours such as beremeal or spelt, demerera sugar, spices, and seeds/coarse meals. The fruit would be home-grown. But is that what 'gourmet' means, or would I have to serve it with homemade custard from scratch to qualify ?)

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Sep 05, 07 3:21 pm    Post subject: Reply with quote    

tahir wrote:
Jonnyboy wrote:
Good but I think that beef and pork are diverse enough to need articles of their own. Nervous cooks usually have a lack of knowledge of the various cuts and we can help with that.


Agree


Ditto.

cab



Joined: 01 Nov 2004
Posts: 32429

PostPosted: Wed Sep 05, 07 3:22 pm    Post subject: Reply with quote    

Going through potential lists of articles in my head...

Poultry (chicken, duck)
Beef
Pork
Lamb

White fish
Oily fish

Soups
Stews
Curries (or 'Cooking with spices')
Roasts

Game birds
Vermine (rabbit, pigeon, squirrel)
Shellfish

Game (hare, venison...)

Veggie dishes
Fruit dishes

Pies, flans, etc.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Sep 05, 07 3:23 pm    Post subject: Reply with quote    

gil wrote:
But is that what 'gourmet' means, or would I have to serve it with homemade custard from scratch to qualify ?)


At the risk of being thrown out of here, I think crumble needs Bird's custard, rather than homemade. Like trifle!

tahir



Joined: 28 Oct 2004
Posts: 43858
Location: Essex
PostPosted: Wed Sep 05, 07 3:24 pm    Post subject: Reply with quote    

I think we should discuss this in authors corner, we can then get Bingo or anyone elses input too, maybe some of our target audience too.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Sep 05, 07 3:24 pm    Post subject: Reply with quote    

Back to Bingo for a moment, his article is ready to go - it just needs a couple of pictures. If anyone has something suitable - stew, risotto, or the like, it can go up tomorrow.

gil
Downsizer Moderator


Joined: 08 Jun 2005
Posts: 18364

PostPosted: Wed Sep 05, 07 3:25 pm    Post subject: Reply with quote    

Would it be useful to order it according to cut of meat/area of carcass (i.e. dealing with a whole leg of lamb/beef/pork, or the hoof/foot end of the leg; what to do with the bits in the middle ?)

Or at least to point out that there are similarities so that if you can deal with a leg of lamb, leg of pork will be a doddle too.

BTW, do pot roasts and casseroles count as top nosh techniques ?

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Sep 05, 07 3:26 pm    Post subject: Reply with quote    

gil wrote:
Would it be useful to order it according to cut of meat/area of carcass (i.e. dealing with a whole leg of lamb/beef/pork, or the hoof/foot end of the leg; what to do with the bits in the middle ?)


I like that - it will help to demystify the butcher's counter for those who think meat comes on polystyrene trays.

sean
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Joined: 28 Oct 2004
Posts: 41593
Location: North Devon
PostPosted: Wed Sep 05, 07 3:28 pm    Post subject: Reply with quote    

judith wrote:
gil wrote:
Would it be useful to order it according to cut of meat/area of carcass (i.e. dealing with a whole leg of lamb/beef/pork, or the hoof/foot end of the leg; what to do with the bits in the middle ?)


I like that - it will help to demystify the butcher's counter for those who think meat comes on polystyrene trays.


That's why I think splitting the articles by cooking technique rather than ingredient would be good. Especially if they're to be aimed at nervous beginner cooks.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Wed Sep 05, 07 3:28 pm    Post subject: Reply with quote    

Right, I've dropped the 'gourmet' because I can't be bothered to keep repeating myself

Not sure about dealing with large bone in parts of the carcass, are we in danger of going above our initial target reader?

Agree about moving this.

tahir



Joined: 28 Oct 2004
Posts: 43858
Location: Essex
PostPosted: Wed Sep 05, 07 3:29 pm    Post subject: Reply with quote    

judith wrote:
Back to Bingo for a moment, his article is ready to go - it just needs a couple of pictures. If anyone has something suitable - stew, risotto, or the like, it can go up tomorrow.


Brill, do we want to use that as part of this series or is it different?

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Sep 05, 07 3:29 pm    Post subject: Reply with quote    

tahir wrote:
judith wrote:
Back to Bingo for a moment, his article is ready to go - it just needs a couple of pictures. If anyone has something suitable - stew, risotto, or the like, it can go up tomorrow.


Brill, do we want to use that as part of this series or is it different?


I think I would keep it separate.

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